#vegan lunch

Lunch date with the fiancé in Gold Medal Park with salads from Green + The Grain

Salad dates at Crisp and Green are the best. This time I got the chef curry with kale instead of rice (good choice if I do say so myself)

Post hike lunch at the juice pharm. I had the Iron Man smoothie: spinach, vanilla protein powder, mango, pineapple and avocado. I also got the sweet and sour tempeh tacos: blue corn tortillas with Thai chili marinated tempeh and pineapple salsa. .

Rice bowl with Right Rice (rice made from beans), tofu, pickled cabbage, alfalfa sprouts, cilantro and green onions with hummus.

Homemade vegan veggie spring rolls: rice paper, red cabbage, carrots, peppers, avocado, green onions, cilantro and peanuts.

Throw back to beach day lunch at Lake Calhoun with a salad from Whole Foods

Baked sweet potato with broccoli, Beyond Meat grilled “chicken” strips and hummus

A nostalgic classic: peanut butter and jelly. Mines on littlenorthernbakehouse gluten-free millet and chia bread with creamy natural peanut butter and blackberry jelly.

My absolute favorite salad from @crispandgreen : chef curry 2.0 I got it with half kale and half brown rice as the base also, I live for the agua frescas

Lunch at @crispandgreen with the fiancé. I got the chef curry 2.0 (again). Brown rice, cabbage, shredded carrot, tofu, roasted sweet potato, roasted peppers, and curried cauliflower topped with mint and ginger-curry vinaigrette

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Tofu bowl!

I am in the northwestern Polish city Międzyzdroje and I am enjoying food so much… Comparing to Warsaw the serving sizes are huge! The food is incredibly tasty.

I tried falafel with fruit salad, vegan cutlets with crispy potatoes and the salad, zucchini spaghetti with mushrooms and avocado. I can’t choose what was the best

I was not very active recently…not even somehow active. I didn’t feel to post anything and I didn’t have anything to post. I was not into cooking at all. 

This simple meal with beans is the only meal I cooked last week. I am sharing this recipe because it is not necessary to cook complicated meals with various ingredients. Sometimes you need to make something very basic to come back to normal life. For me, it’s cooking because when I do not cook at all it’s the indicator for me that I have the lowest level of energy and I want to regain it.

1. What is required:

• 1 can of beans
• 2 tomatoes
• a big heap of spinach
• favourite spices the more the better. I used garlic powder, cumin, herbal pepper, chilli powder, the mix of Indian spices I needed to use up)

2. Rinse your beans. Cut tomatoes into cubes. Sauté tomatoes in a big pot. This time I added all spices in one go because I could not care less. I was just satisfied that I made myself cook. 

I used up the Indian mixture, I don’t even remember what it was. Probably, coriander, cumin, clove… It can be omitted or replaced with what you have. I added 2 tsp garlic, 2 tsp chilli, 1 tsp cumin, and 2 tsp herbal pepper. Always adjust spices to your taste. If you don’t like fragrant food, don’t use cumin. Add less or omit chilli, if you are not a fan of hot spice food.

3. Cook tomatoes over medium heat with some water for 5-7 minutes. Add beans. Mix well to coat beans with spices. Cook for 15 minutes more.

4. Add spinach and mix well. Cook until spinach wilted. 

I served it with rice, tofu, and micro greens. Simple meal is what I needed. I feel I am coming back

Please take care…Life is not meaningless I guarantee

Asian style noodles under 20 minutes - my type of meals

* click on photos for a better quality

1. What is required:

• 300 g. noodles
• shiitake mushrooms (I bought the package of 30 g. dried mushrooms. I soaked them in hot water for several hours until soft)
• 250 g. frozen edamame or green beans
• ~ 100 ml. rice vinegar
• 2 tbsp soybean paste (I am using the Korean one. You can use miso paste. In this case take 3 tbsp because it’s less saltier)
• 2-3 garlic cloves
• 2 tsp maple syrup
• 2 tbsp soy sauce
• 80 ml. tahini
• raw radishes and sesame seeds to garnish (optional)

* I am also using lemon grass powder and the mix of Asian spice.

2. Cook the noodles according to the package instructions. Rinse under cold water.

3. Chop mushrooms into quarters.

4. Heat a large pan. Cook mushrooms and green beans/edamame in water or oil over medium heat. 

5. While vegetables are cooked, mince the garlic cloves.

6. Mix tahini, soybean paste, soy sauce, rice vinegar, and maple syrup in a bowl. Add the minced garlic.

7. When vegetables are soft, add noodles and the tahini sauce. Mix well and cook for 5-7 minutes.

8. Garnish with sesame seeds and sliced radishes.

“Vegans eat only ”:

Yep, everything on the photos is vegan : tofu avocado bowl, apple pie, burger, ice cream in taiyaki. Vegan food is very versatile

My first onigarazu. The shape is far from perfect but I am satisfied with the result. Next time I will try with sushi rice which holds the shape better.